There are some cakes that look beautiful, taste amazing, and still remain easy enough to prepare at home. This Thermomix Ricotta & Raspberry Cake is one of those recipes. It has a soft texture, a gentle sweetness, and a lovely balance from the raspberries that make every bite enjoyable.
I like making this cake because it does not require complicated steps or too much preparation. The ingredients are simple, but when they come together, the result feels special. The ricotta cheese gives the cake a soft and moist texture, while the raspberries add a fresh fruity taste that makes the cake lighter and more interesting.
This is the kind of cake that works well for different occasions. You can prepare it for family gatherings, afternoon tea, a simple dessert after dinner, or whenever you want something homemade without spending hours in the kitchen.
Why This Cake Is Worth Making
The best thing about this ricotta and raspberry cake is how easy it is to prepare. The Thermomix helps combine everything smoothly, making the process quick and simple.
The cake batter comes together in just a few steps. The dry ingredients are prepared first, then the butter is melted, and the wet ingredients are mixed before everything is combined into a smooth batter.
The raspberries are added carefully so they stay throughout the cake and create little pockets of fruity flavor. A few extra raspberries on top make the finished cake look even more attractive.
The texture is soft and slightly rich because of the ricotta, but the raspberries keep it fresh and balanced.
Preparing the Kitchen
Before starting, prepare everything you need. Preheat the oven to 180°C, or 170°C if using a fan-forced oven.
Prepare a non-stick springform round cake tin around 20–22 cm in diameter. Grease it properly so the cake can be removed easily after baking.
It is also helpful to keep the eggs and ricotta at room temperature before mixing. This helps the ingredients blend together smoothly.
Making the Dry Mixture
The first step is preparing the dry ingredients. Add the plain flour, baking powder, caster sugar, and salt into the Thermomix bowl.
Use the Turbo function a few times to sift the mixture. This helps combine the ingredients evenly and creates a smoother cake batter.
Once mixed, remove the dry ingredients and place them aside in a separate bowl.
Preparing this part first makes the later steps easier because the wet ingredients can be mixed without interruptions.
Mixing the Wet Ingredients
Place the butter into the Thermomix bowl and melt it until completely smooth.
Once the butter is melted, add the ricotta cheese, vanilla extract, and eggs.
Mix everything together until the mixture becomes combined and creamy. Scrape down the sides of the bowl if needed so all ingredients mix evenly.
The ricotta is an important part of this cake because it gives the inside a soft texture and keeps the cake enjoyable even after cooling.
Combining Everything Together
After preparing both the wet and dry mixtures, slowly add the dry ingredients into the wet mixture.
Mix gently until everything is just combined. Avoid overmixing because the batter only needs to come together.
The cake mixture should look smooth and ready for the raspberries.
Adding the Raspberries
Now add most of the raspberries into the batter and gently fold them through using a spatula.
Be careful while mixing because you want the raspberries to stay whole as much as possible. This creates beautiful fruity sections inside the cake.
Pour the batter into the prepared cake tin and spread it evenly.
Place the remaining raspberries on top of the batter. They will bake into the surface and give the cake a lovely homemade appearance.
Baking the Cake
Place the cake tin into the preheated oven and bake for around 50–60 minutes.
The cake is ready when a skewer inserted into the middle comes out clean.
Every oven is slightly different, so check the cake near the end of baking time.
If the top starts becoming too brown while the inside still needs more time, gently cover the cake with foil and continue baking.
Cooling and Serving
Once baked, allow the cake to cool completely inside the tin.
Cooling helps the cake set properly and makes it easier to remove from the pan.
After cooling, remove the cake from the tin and lightly dust the top with icing sugar before serving.
This cake is delicious served at room temperature. It can also be enjoyed slightly warm with ice cream or cream.
The combination of soft cake, creamy ricotta, and sweet raspberries makes it a lovely dessert for any time.
Storage Tips
If there are leftovers, store the cake in an airtight container in the refrigerator.
It can be kept for up to three days. Before serving again, allow it to come back to room temperature so the texture becomes soft and enjoyable.
This cake remains a simple and delicious homemade dessert that can easily become a family favourite.
Description
A soft, moist, and delicious homemade cake made with creamy ricotta cheese and raspberries. This easy dessert has a perfect balance of sweetness and fruity flavor. It can be enjoyed at room temperature or served warm with cream or ice cream.
Duration
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 5 minutes
Servings: 12 slices
Ingredients
- 225 g plain flour
- 240 g caster sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- 3 eggs (room temperature)
- 400 g ricotta cheese (room temperature)
- 115 g butter (melted)
- 2 teaspoon vanilla extract
- 1 ¼ cups raspberries (fresh or frozen)
- ¼ cup icing sugar (for serving)
Instructions
- Preheat the oven to 180°C (170°C if using a fan-forced oven).
- Grease a 20–22 cm non-stick springform cake tin and keep aside.
- Add flour, baking powder, caster sugar, and salt into the Thermomix bowl.
- Press Turbo 5–10 times to sift the dry ingredients. Remove and set aside.
- Add butter into the Thermomix bowl and melt on Speed 3 at 80°C for 2 minutes.
- Add ricotta cheese, vanilla extract, and eggs. Mix on Speed 4 for 20 seconds until combined.
- Slowly add the dry mixture into the bowl and mix until just combined.
- Add 1 cup of raspberries and gently fold them through the batter.
- Pour the mixture into the prepared cake tin.
- Place the remaining raspberries on top.
- Bake for 50–60 minutes or until a skewer inserted into the centre comes out clean.
- Let the cake cool completely in the tin.
- Remove from the tin and dust with icing sugar before serving.
Notes
- If the top of the cake becomes too brown while baking, cover it lightly with foil and continue baking.
- Store leftover cake in an airtight container in the fridge for up to 3 days.
- Bring the cake to room temperature before serving for the best texture.
